Sweet, cool, creamy, crunchy… this Coconut Pudding Trifle has it all!
This delicious recipe starts with homemade coconut pudding, then is layered with fresh whipped cream and a macadamia nut crumble. The combination of flavors and textures makes this dessert extra special!
Layer the ingredients in a small mason jars for a treat that you can pack in the ice chest and bring along for a picnic or BBQ.
I created this Coconut Pudding Trifle recipe in partnership with Sprouts Farmer’s Market.
Sprouts is the perfect store to find the all of the ingredients needed for this delicious recipe!
You can start in Sprouts incredibly well stocked dry bin area, where I found the macadamia nuts I needed. I love being able to buy a little or a lot (from the bins) according to my needs, and not be dependent on the tiny (and quite expensive!) bags I’ve found at find at most stores.
I was also able to find the beautiful, large slices of unsweetened coconut you can see on the top of these little trifles.
You are welcome to just use traditional, sweetened shredded coconut in this recipe (as it’s called for in the crumble), but I really love the look of the larger slices on top!
Another one of my favorite Sprouts product I included in this recipe is their delicious Vanilla Wafers. My kiddos waited patiently (or maybe not so patiently) for me to complete this recipe so they could finish off the rest of the cookies!
I love Sprouts’ commitment to providing fresh, healthy food at an affordable price! The bright, open layout of their stores that makes it easy to find what I need, and their Sprouts brand products are an easy choice because they’re made with ingredients I can feel good about and quality I can taste!